Which sauce is traditionally known for its creamy texture and white color?

Béchamel sauce is recognized for its creamy texture and white color, making it a fundamental component in French cuisine and one of the "mother sauces." It is made by whisking together flour and butter (a roux) with milk, resulting in a smooth, velvety sauce that serves as a base for many dishes, including lasagna, mac and cheese, and soufflés.

The distinctive creamy consistency comes from the emulsification of the fat in the butter with the starch from the flour and the milk, creating a rich texture that can enhance the flavor and mouthfeel of various recipes. The color is attributed to the milk and the cooking process, which typically does not involve browning the roux, maintaining the sauce's pale hue.

In contrast, Béarnaise sauce is emulsified using egg yolks, which gives it a yellow tint, and it has a different flavor profile due to the addition of herbs and vinegar. Pesto, made from basil, garlic, nuts, and olive oil, is vibrant green and not creamy in the same way. Chimichurri, a fresh herb sauce from Argentina, is also not creamy and is typically used as a condiment. Thus, Béchamel is distinctly characterized by its creamy texture